This autumn staple of Yamagata Prefecture comes to our kitchen in Tokyo with the help of a friend from the region.
imoni-kai
Hop on a train to off-the-beaten-path Yamagata Prefecture any weekend from September through November, and you’re bound to see crowds of people congregating and cooking pots of something delicious by the local river. Yup, imoni-kai season is in full swing!
Imoni (芋煮) is the name given to a taro root stew native to the Tohoku region of northern Japan. Apart from its delicious taste, imoni is also famous for the social aspects of its creation. Families traditionally congregate on a riverbank (the practice of which is known as imoni-kai, literally, “imoni gathering”) and cook the stew from scratch over a fire pit. In that sense, you can think of it a bit like an autumn version of o-hanami, the popular Japanese tradition of viewing cherry blossoms in the spring.
Join us after the jump for a glimpse at a unique cultural tradition of northern Japan which many Japanese people in other parts of the country have never even heard of!
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